Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. Crispy on the outside with a marshmellow centre, this famous dessert has been a source of argument between Australia and New Zealand on who was behind it’s creation.
An Aussie/Kiwi christmas isn’t complete without a pavlova on the table, and I thought given I was born in NZ, and now live in Australia that I’d be the perfect candidate for introducing this dessert to those friends on the other side of the world.
As per usual, I made individual pavlovas so that I didn’t have to share (although Sam came home late from work, so I polished off his). Sharing only works one way in my book
Firstly preheat your oven to 175C or 350F.
Clean your mixing bowl and whisk attachment with some alcohol and then add 4 egg whites and 1 1/8 cups white sugar until stiff peaks form.
In a separate bowl, mix together 1 teaspoon of white vinegar, 1 teaspoon of vanilla extract and 1 tablespoon of cornflour and then add into the egg mixture and whisk for 4 minutes, or until thick and glossy.
Line your baking tray with baking paper and then spoon on circles of the mixture. Flatten the tops of the circles with your spoon and then place into the oven and immediately reduce the temperature to 100C or 200F. Bake for 1 hour and then turn off the oven and leave to cool.
(apologies for the lack of photos for that step)
Serve with a dollop of whipped cream and fresh fruit and enjoy!